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Sheet-Pan Roasted Lemon Chicken & Potatoes
Inspired by Greek lemon chicken, this yummy sheet-pan dinner with buttery chicken and potatoes is accented with herbs and finished with crumbled feta. You’ll love this easy one-pan wonder for busy weeknight dinners.
Serves: 6
Preparation: 50 mins
Cook Time: 40 mins
Ingredients
Directions
- Preheat oven to 400 °F (200 °C).
- In large bowl, stir together melted butter, lemon zest, lemon juice, garlic, rosemary, honey, salt, pepper and oregano.
- Add chicken and potatoes to butter mixture and toss to coat. Transfer mixture to large sheet pan and arrange in single layer.
- Bake for 40 to 45 minutes or until potatoes are tender, and chicken is golden brown and cooked through, and an instant-read thermometer registers 165 °F (74 °C) when inserted into thickest part of chicken.
- Garnish with dill and parsley. Sprinkle with feta, if using, and serve with lemon wedges.
Tips
Add 1 red onion cut into 1/2-inch (1 cm) wedges to sheet pan if desired.
Substitute fingerling potatoes with mini potatoes, halving them if large.
For simple cleanup, line your sheet pan with parchment paper or foil.
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